How to marinate barbecued chicken wings? How to marinate barbecued crucian carp?

In ancient times, barbecue was called "zhi". Barbecue may be the most primitive cooking method of mankind. It uses fuel to heat and dry the air, and places the food in a position closer to the heat source in the hot dry air to heat the food. Generally speaking, barbecue is to cook food on fire until it is edible; in modern society, due to the various ways of using fire, barbecue methods have gradually diversified, and various barbecue stoves, barbecue racks, barbecue sauces, etc. have been developed. Barbecue itself has also become a form of leisure and entertainment for many people to gather or a business. Whether in China or throughout Asia, America and Europe, barbecue is usually a collective activity from small families to large schools, as well as collective activities organized by some companies. So what is the method of marinating barbecue chicken wings? How to marinate barbecue crucian carp? Let's take a look at the introduction of Encyclopedia Knowledge Network!

Contents of this article

1. What is the marinating method for barbecue chicken wings?

2. How to marinate grilled crucian carp

3. How to marinate grilled chicken cartilage

4. How to make barbecue chicken feet

What is the marinade method for barbecue chicken wings

The best marinating time for chicken wings is about three hours. If you need to marinate overnight, the taste should be lighter. There are many ways to marinate, usually barbecue marinating. Required materials: chicken wings, ginger, green onions, cooking wine (high-proof white wine or Huadiao wine), pepper, onion, coriander, bay leaves, soy sauce and salt.

1. Wash and drain the chicken wings, make two cuts in the thick part of the wings, and then put them in a larger container.

2. Crush the ginger, cut the onion into pieces, twist the green onion and coriander in half and put them into the chicken wings. Add pepper, bay leaves, cooking wine, a small amount of light soy sauce and salt. The taste should be slightly lighter because you need to brush soy sauce and stir and knead evenly when grilling. If you like a stronger flavor, you can also add a little black pepper or chili.

3. After three hours, it can be put on the shelf and baked.

How to marinate grilled crucian carp

Main ingredient: 500g crucian carp.

Auxiliary ingredients: 50g ginger, 50g garlic, 25g onion, 30ml soy sauce, appropriate amount of salt, appropriate amount of oyster sauce, 20g white sugar, appropriate amount of cumin seeds, appropriate amount of cooking oil, appropriate amount of cumin powder, appropriate amount of chili powder.

Steps: 1. Remove the scales, gills and internal organs of the crucian carp and set aside.

2. Wash the onion, ginger and garlic and set aside.

3. Cut the crucian carp in half and set aside.

4. Put it into the pickling container, add ginger slices, scallion segments and garlic, add chili powder (omit if you don’t like spicy food), cumin powder, soy sauce, oyster sauce, sugar and cooking wine.

5. Pick up the marinating container and shake it to let the fish bump against each other and be evenly coated with the seasoning, so that the fish can absorb the flavor more easily. Marinate for more than 30 minutes.

6. Line the baking tray with tin foil and apply a layer of cooking oil.

7. Remove the onion, ginger and garlic from the marinated crucian carp and put them into the baking tray.

8. Preheat the oven to 200 degrees, then put the crucian carp in and bake.

9. After 6 minutes, take out the baking tray and brush a layer of oil on the surface of the fish.

10. Turn over and brush with oil again, sprinkle chopped cumin and chili powder evenly on the fish, and continue to bake for 10 minutes. Remove from the plate and serve.

How to marinate barbecue chicken gristle

1. The first method:
1. Ingredients: 30g sliced ​​ginger, 50g scallion, 15g refined salt, appropriate amounts of cooking wine, pepper, MSG, and cornstarch;

2. Marinating method: After the chicken cartilage is thawed, rinse it clean, drain the water and put it in a bowl. Add ginger slices, scallion segments, cooking wine, salt, pepper, MSG, etc. in turn and marinate for about 15 minutes. Pick out the ginger slices and scallion segments, then add cornstarch and stir evenly.

2. The second method:

1. Ingredients: 8g meat tenderizer, 4g flour, 15-30g custard powder, 90g carrot juice, fermented bean curd, peanut butter, refined salt, cooking wine, MSG, cornstarch as appropriate;

2. Pickling method: After peeling the carrots, add appropriate amount of ginger, onion and a little water in a juicer to make carrot juice, add powder, meat tenderizer, cooking wine, etc. and mix well, then add carrot juice, fermented bean curd, peanut butter, salt, MSG, etc., add appropriate amount of custard powder and cornstarch, mix well, then put it in a fresh-keeping box and marinate for about 1 hour.

How to make barbecue chicken feet

1. Cut the nails off the chicken feet with scissors, soak them in clean water for two hours, put more clean water in the steamer, add salt, MSG, pepper, cinnamon, bay leaves, meat buckle, monk fruit, stir-fried fruit, white pepper powder, rock sugar, soy sauce, and boil over high heat;

2. Put the chicken feet in, cover with a lid and cook on medium-low heat for ten minutes, skimming off the blood foam halfway;

3. When the chicken feet are tender but not broken, take them out and let them cool. Use three skewers to skewer the chicken feet in the middle of the two sides in one direction and grill them on charcoal fire.

4. After brushing with oil while grilling, dilute the garlic sauce or barbecue sauce with water and use a flat brush to brush the sauce on the chicken feet. Sprinkle with cumin and chili powder on both sides after grilling, brush with oil and grill again.